|Pastry for a double crust 9 inch pie||1|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Sliced purple plums||4 Cup (64 tbs) (Fresh)|
|Lemon juice||1 Tablespoon|
Heat oven to 425°.
Stir together sugar, flour and cinnamon; mix with plums.
Turn into pastry-lined pie pan; sprinkle with lemon juice and dot with butter.
Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.